| Gionnix |
Hi
I am new in baking with a bread machine.
Often my bread falls in the middle while baking.
Can anybody help me ?
What's happening ?
Gionnix
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| Vox Humana |
"Gionnix" <gionnixlorix@tiscalinet.it> wrote in message
news:b9677a97.0503170245.1ba01874@posting.google.com...
> Hi
> I am new in baking with a bread machine.
> Often my bread falls in the middle while baking.
> Can anybody help me ?
> What's happening ?
> Gionnix
It sounds like it is over inflated. Does your machine have a manual with a
trouble shooting guide? Can you reduce the rise cycle time or temperature?
Does this happen in delay mode? I might try using less yeast, colder
ingredients, or flour with a higher protein level - i.e., bread flour,
particularly a brand from the northern US or Canada like King Arthur.
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| Bas |
Hi there,
New to this group, but I feel I can help out a bit here, maybe.
Bread "falling"in a breadmaker usually means that you have slightly too much
liquids in your dough. Experiment a little with taking out small amounts -
and i do mean small amounts- of liquid, either water or milk.
Cheers,
Bas
"Vox Humana" <vhumana@hotmail.com> schreef in bericht
news:M5p_d.313$rL3.265@fe2.columbus.rr.com...
>
> "Gionnix" <gionnixlorix@tiscalinet.it> wrote in message
> news:b9677a97.0503170245.1ba01874@posting.google.com...
>> Hi
>> I am new in baking with a bread machine.
>> Often my bread falls in the middle while baking.
>> Can anybody help me ?
>> What's happening ?
>> Gionnix
>
> It sounds like it is over inflated. Does your machine have a manual with
> a
> trouble shooting guide? Can you reduce the rise cycle time or
> temperature?
> Does this happen in delay mode? I might try using less yeast, colder
> ingredients, or flour with a higher protein level - i.e., bread flour,
> particularly a brand from the northern US or Canada like King Arthur.
>
>
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| Mike Avery |
Bas wrote:
>Hi there,
>
>New to this group, but I feel I can help out a bit here, maybe.
>
>Bread "falling"in a breadmaker usually means that you have slightly too much
>liquids in your dough. Experiment a little with taking out small amounts -
>and i do mean small amounts- of liquid, either water or milk.
>
>
>
It can also be an issue with too much yeast.
If you can still find a copy of "Bread Machine Magic", the authors give
excellent advice on how to dial in the hydration of your bread machine
dough. That series is, im(ns)ho, the best of the bread machine cookbooks.
Mike
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